Wednesday, August 24, 2005
Roast Parsnip Chips
Here's an idea: get a parsnip or two, scrub them up, slice them into chips (2-3" long, a wee bit less than 1/2" thick). Sprinkle them with some dried thyme (or oregano, or mixed herbs, as you like), a little salt and olive oil, mix them all around so they've a light coating of the oil, put them on a baking tray and roast them on gas mark 2 for an hour. Let them cool, put your feet up and have them with any kind of dip or condiment you like whilst watching telly, reading, blethering with a loved one, whatever. Goes well with Chardonnay. Much better than nibbles from bastard Asda.